Easy to whip up in minutes using just one pan, this vegan curry features tender spinach and tangy
tomato in a beautifully spiced creamy gravy. What’s not to love? Add extra chilli to up the heat, and enjoy it with pilau or warm naan bread.
500g new potatoes 200g cherry tomatoes 1 large onion chopped 1 tsp garam masala 1/4 tsp turmeric 1 tsp chilli powder 3 tbsp oil or coconut oil 1 tsp cumin seeds 1 fresh green chilli, deseeded and finely chopped (optional) 1 tsp fresh ginger, minced 1 tsp fresh garlic, minced 1 lb (450 g) fresh spinach 2 green onions chopped 2 tsp yogurt or coconut milk for vegan option salt to taste
1. Heat the oil in a large non-stick skillet/pan over medium-high heat. Add cumin seeds potatoes and a pinch of salt, fry until they are golden brown, gently stirring often, about 10 to 15 minutes. Add the onion and sauté for 4 mins.
2. Reduce the heat to medium and toss in the fresh chilli (if using), ginger and garlic stir for a minute. Now add all the ground spices and salt and continue to stir for another few minutes.
3. Now add the spinach and sauté for another 2 minutes, add the yogurt or coconut milk and cook for a minute, add the cherry tomatoes, chopped green onions, sauté for 2 minutes and serve.
Serve with Rice or Roti
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